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How to Cook Butternut Squash – 2 Recipes

Ever seen a butternut squash and not really known what to do with it. Butternut Squash is the king of the squash family and has a sweet taste with nutty undertones. So how do you cook Butternut Squash?

Well why not try two of our favourite Butternut Squash recipes below?

Stuffed Butternut Squash

  • 4 Servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour and 20 minutes

Ingredients

  • 2 small butternut squash, halved lengthwise, de-seeded
  • 2 small leeks, sliced
  • 400g minced beef
  • 20 cherry tomatoes, cut in quarters
  • 1 tablespoon capers
  • ½ teaspoon dried oregano or a handful of fresh oregano
  • ½ teaspoon garlic powder
  • 30g Parmigiano Reggiano or Grana Padano cheese, grated
  • 100g dry mozzarella, grated
  • Salt, to taste
  • Black pepper, to taste
  • A pinch of nutmeg
  • Extra virgin olive oil, to taste

Instructions

  1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  2. Cut the pulp of each butternut squash with a knife to form a checkerboard pattern.
  3. Spray it with extra virgin olive oil, and season with salt and pepper.
  4. Place the halves on the baking sheet and bake for 45 minutes.
  5. Brown the meat in a non-stick skillet over medium heat with a tablespoon or two of extra virgin olive oil. Season it with salt and pepper.
  6. Heat two tablespoons of extra virgin olive oil in another skillet and cook leeks until lightly golden. Add in tomatoes, capers, and browned meat. Season with oregano and garlic powder. Cook for 5 more minutes over medium-low heat.
  7. Stuff the butternut squash halves with the mixture and top with grated mozzarella and Parmigiano.
  8. Transfer in the oven and bake for an additional 15 minutes, or until the cheese has melted.
  9. Serve and enjoy.

Additional tips

  • Garnish with chopped chives.
  • Serve with Greek yoghurt and honey sauce.

Butternut Squash Meatballs

  • 4 Servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour

Ingredients

  • 1 butternut squash (approx. 500 g)
  • 70g Parmigiano Reggiano or Grana Padano. grated
  • 100g breadcrumbs + 50g for coating
  • 3 eggs
  • 1 tablespoon parsley, chopped
  • ½ teaspoon garlic powder
  • Turmeric, to taste
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil for frying

Instructions

  1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  2. Cut the pulp of each butternut squash with a knife to form a checkerboard pattern.
  3. Spray it with extra virgin olive oil, and season with salt and pepper.
  4. Place the halves on the baking sheet and bake for 45 minutes.
  5. Remove from the oven and scoop out the pulp. Place it in a large mixing bowl and mash with a potato mashed until smooth.
  6. Add 1 egg, grated cheese, 100 g of breadcrumbs, parsley, turmeric, garlic powder, salt and pepper. Mix with a wooden spoon to combine.
  7. Cover the mixture with a cling film and refrigerate for half an hour.
  8. Form lime-size balls and pass them in beaten eggs and breadcrumbs.
  9. Heat the oil in a large pan and fry 4 to 5 meatballs at a time until lightly golden brown.
  10. Place them on kitchen paper to remove the excess oil.
  11. Serve and enjoy.

Additional tips

  • Butternut squash meatballs are a perfect appetizer. Serve them with toothpicks and your favourite dipping sauces. Try different combinations, like tomato sauce with herbs, greek yoghurt and honey sauce, Dijon mustard-honey sauce and others.
  • For a healthier version of this recipe, you can also bake these meatballs at 180°C for 20 minutes or until lightly golden.
  • If you like stronger flavours, replace turmeric with curry powder.
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